Method

• 1.
  Preheat oven to 170°C. Grease and line base of six 3/4-cup (185ml) mini loaf pans.
• 2.
  Stir butter, brown sugar and golden syrup in a saucepan over low heat until melted. Cool for 10 minutes. Whisk the eggs and milk in a bowl to combine, then stir into the cooled sugar mixture.
• 3.
  Place flour, ground ginger and a pinch of salt in a separate large bowl. Use a wooden spoon to beat in egg mixture and 1 tablespoon glace ginger.

• 4.
  Divide batter among loaf pans, then bake for 35-40 minutes until a skewer inserted in centre comes out clean. Cool slightly in pans, then turn out onto a rack to cool completely.
• 5.
  In a bowl, stir the icing sugar and 2 teaspoons lemon juice until smooth, adding a little more juice if needed.
• 6.
  Drizzle the icing over cakes. Decorate with the remaining chopped ginger.